Specialty snacks in various cities in China
1. Taipei: Mandarin duck hot pot
Many Hong Kong artists are crazy about it, and it is said that Aaron Kwok packed the hot pot ingredients back when he left. The most important thing in hot pot is the soup base, and there are as many kinds of soup base as there are restaurants, but no one knows the materials and how to make the soup base. Like eating Sichuan food, the spiciness of hot pot is graded, and the mandarin duck hot pot is half spicy and half not spicy, you can choose. Different from other hot pots, the indispensable ingredients are duck blood, as well as tofu, tripe, beef shi, chicken, etc. The price is frugal and frugal, equivalent to 100 yuan to thousands of yuan.
2. Kaohsiung: Oyster fried
Oyster Kaohsiung is a specialty of shellfish. Stir the oysters with the flour first, then beat the eggs and fry them in oil so that the eggs are wrapped around the oysters like omelets.
3. Tainan: Stir-fried eel
Tainan specialty. The condiments include sugar, salt, and nine kings, and although the fish is stir-fried, the fish can still be delicious and has a faint sweetness.
4. Hong Kong: Roast meat
Roast meat includes roast goose, suckling pig, suckling pig, barbecued pork and some brine dishes. Generally, it is marinated for a period of time with a secret sauce and then put in the oven to roast, the roast goose and suckling pig are crispy and fatty, and the taste is slightly sweet that Cantonese people love. The roast goose in the deep well and the suckling pigeon in the flower field are among the "time-honored brands". Cantonese people will bring suckling pig to worship God during the New Year's Festival, and the movie (view) also likes to cut suckling pig Tujili. The brine dishes are relatively light, such as brine goose paw (wings), brine duck kidney, etc.
5. Harbin: Demoli stewed live fish
On the outskirts of Harbin, there is a small village called Demoli, and the villagers have opened a snack bar on the side of the road to entertain passers-by who stop to eat on the road. Stewing tofu, wide vermicelli and carp caught from the Ussuri River is an old way for villagers to eat it hot. Later, the recipe spread all over the streets and alleys of the city. Harbin people said: If friends from other places don't like to eat Western food and Northeast cuisine, let's eat Molly stewed live fish.
6. Dalian: salted fish cakes
Salted fish cakes flowed from the local countryside to the cities, and are now available in all small restaurants and restaurants. The fish is an autumn sea fish, there are stick fish and yellow flowers, the palm is long, the ginger and shallots are salted, and the pickled ones are fried in oil and browned. The cake is made of aged bud flour mixed with bean flour and white flour. Boil the cauldron with water and stick the cakes around the pot, do you want to eat it? Wait for it to be cooked!
7. Meizhou: Hakka stuffed tofu
The thousand-year-old city of Meizhou, known as the "Hakka Capital", has brought the Central Plains people to "dress south" here, which not only brings the atmosphere of reading to the top of the grade, but also forms its own food culture Hakka cuisine. Matchbox-sized tofu is fried until golden brown, stuffed with pork and fish, chopped green onions, sesame oil, and simmered in a chicken soup clay pot until fragrant. I wanted to come to Meizhou for a while without wheat to make dumplings, so I created such a delicious taste.
8. Qiqihar: Pig killing vegetables
It's the New Year, a family in the village killed a pig, and the back of the waist and legs are all good things, how to eat the rest of the fat in the water? This is the pig-killing dish: the blood sausage made of home-pickled sauerkraut and the raw materials of fatty meat are all together. To be delicious, the fat meat should not be greasy, it should be cut into slices, put in a pot and boiled in oil, and then stewed with sauerkraut and blood sausage. In the countryside, the stove fire reflects the face of the eldest lady, and the stew with ginger and garlic in the pot is boiled and boiled. When this pig-killing dish spread to the city, the restaurants in the city added more processes and used enough materials.
9. Zhanjiang: Local chicken
Zhanjiang was formerly known as "Guangzhou Bay", and Maoming, Yangjiang and other places have the same eating habits, Zhanjiang cuisine belongs to the list of Guangdong and Western cuisine, pay attention to coarse materials refined, original taste. Zhanjiang local chicken was once popular in Guangzhou restaurants. Authentic Zhanjiang chickens are selected from the farmer's native chickens that grow up eating grain and grass in Xinyi County, Zhanjiang, and are small hens that grow slowly or give birth to their first nest of eggs, so that the chicken has strong fiber and is easy to accumulate nutrients. The appearance of the finished chicken is golden and buttery, the skin is smooth and smooth, the fragrance is rich, and a plate of sesame oil and garlic sauce dipping sauce is very "delicious"!
10. Yan'an: mutton soup
There are many delicious things in Yan'an: artichoke rubbing Ganquan tofu long pancakes, and the most important thing to try is mutton soup. Mutton, haggis and soup boiled with seasoning, the raw materials are very simple. Squatting together around the fellows with lamb belly hand towels, holding steaming mutton soup in their hands, in Yan'an, where the average temperature in all seasons is only 9 degrees Celsius, this winter is not too cold.
11. Xi'an: cold donkey meat
Donkey meat has the functions of replenishing qi and blood, benefiting the internal organs, etc., and there is a folk proverb of "dragon meat in the sky, donkey meat on the ground". Shaanxi Guanzhong is rich in the well-known "Guanzhong donkey". Since the Xianfeng period of the Qing Dynasty, there is Fengxiang cured donkey meat, in ancient times, there were only two ways to eat donkey meat, raw and cooked, and now there are more donkey meat soup pots and donkey meat stir-fried vegetables, adding Sichuan cuisine and medicinal diet, the meat is beautiful, the taste is fresh.
12. Xiangtan: Mao's braised pork
Mao's cuisine is famous for Chairman Mao's hometown, and the chairman of Mao's braised pork is full of praise. The authentic Maojia restaurant is located in Xiangtan Shaoshan Chong, the braised pork here is selected pork belly, the belly meat of the five layers of three flowers is steamed and then fried with rock sugar star anise cinnamon and then put into the pot with tempeh as a seasoning, the method is very particular and complex. The finished Maojia braised pork is golden and buttery in color, fat but not greasy, and very fragrant and delicious.
13. Guangzhou: Old fire and beautiful soup
Making soup is a compulsory course for housewives in Guangzhou. There is no authentic Guangzhou people who don't like to drink soup, whether it is made at home or sold in large and small restaurants, Guangzhou's old fire soup is nothing more than a purpose - nourish! In summer, pork ribs and lentils are clayed with winter melon, red adzuki beans are used to reduce the fire, and in winter, American ginseng is used to dispel the cold. If you have just arrived in Guangzhou, the taxi driver will tell you: the water here is very hot, there will be acne on the face, and you need to drink soup and eat herbal tea......
14. Shunde: Chrysanthemum Yusheng
Shunde is a rich land since ancient times, the local people work hard, like to use local products to cook carefully, evaluate each other, the overall cooking skills are quite high, the chef is exported to Guangzhou, Hong Kong, Macao and some cities in Southeast Asia, "food in Shunde, kitchen out of Fengcheng". Shunde cuisine is characterized by clear, fresh, refreshing, tender and smooth. In addition to the well-known fried milk and parietal eel, chrysanthemum sashimi is also a more representative style.
15. Yanji: Dog meat hot pot
When you arrive in Yanbian Korean Autonomous Prefecture, you can't eat dog meat. Like the rest of the country, it is also popular to eat hot pot, a hot pot of dog meat for North Koreans. The special pot bottom, stewed dog meat, dog miscellaneous dog ribs. In addition to fresh, it is spicy. It may be that Yanji is too cold, so the dog meat supplement also needs to add chili peppers. Eat it all year round, and it's best to eat it in summer to cure colds!
16. Changchun: three fresh
Mainland folk have always had the habit of tasting three fresh land, three fresh trees, and three fresh water on the day of the beginning of summer. Speaking of the three freshnesses in this place, it refers to the fresh seasonal vegetables: amaranth, yuan wheat and broad beans (or garlic sprouts), which are fried together and eaten fresh and tender. When I arrived in Changchun, the three fresh dishes became a famous local dish. Now there are also potatoes, eggplants, and chili peppers fried together. This is an authentic Northeast cuisine.
17. Jiamusi: Sauerkraut pork stewed vermicelli
Northeast people love to eat stewed vegetables, and there are many famous people to eat, such as goose stewed potatoes, chicken stewed mushrooms, pork sauerkraut stewed vermicelli, and all of them are local dishes eaten in the cold wind. The pickled cabbage pickled in the Northeast is cut into a thick and thin silk of match stalks, which helps the white leaves to be green, and it is not cooked for a long time. The local potato flour is easy to cook and hard-boiling, and it is yellow and white when it comes out of the pot, and it is simply upside down with chopsticks. The old broth of the meat and bones boiled during the slaughter of the pig, and the pork sauerkraut vermicelli simmered with stir-fried pork belly are added to the simmer, and the delicious aroma surrounds the roof!
18. Shenyang: Sichuan hot pot
Just like in other cities, Sichuan hot pot is as popular as it is in the streets and alleys of Shenyang. The taste of Sichuan hot pot is thick and spicy, which is not only similar to the strong and rough of Northeast cuisine, but also has the temper of Shenyang people and the taste of Shenyang people. Speaking of spicy food, Northeast people are also outstanding, in fact, the owners of Sichuan hot pot restaurants in Shenyang feel that they have found the right place, and the enthusiasm of Shenyang people simply makes them regard this place as their second hometown.
19. Hohhot: Mongolia barbecue
The authentic flavor of the horseback people is baked. When you have entered the Mongolia bag, drunk the milk tea, and received the Hada handed by the hospitable Wrangler with both hands! When you gather around the roaring bonfire and enjoy the aroma of barbecue from the gentle breeze of the grassland, you will definitely think of "seeing cattle and sheep at the bottom of the grass when the wind blows".
20. Beijing: boiled fish
"Hemp on the head, spicy and enjoyable", it was originally a famous dish in Chongqing, but now it is very popular in the capital. It indirectly reflects the resurgence of Sichuan cuisine in Beijing and the decline of home-cooked cuisine in Northeast China. The process of boiling fish is simple: cut the fresh fish into thin slices, marinate it with salt and bring it to a boil. The real taste depends on the quality of the pepper, the raw materials of the chili pepper and the level of boiling red oil.
21. Jilin: dog broth
In the North Korean restaurant in Jilin, all the dog broth is fresh meat of the day, stewed every day, and there is no old soup. The dog broth that comes out of this way is called clear broth. If you want to eat dog meat, there are more dog meat stewed tofu, dog dried cabbage, and dog meat hot pot. But no matter what kind of dog meat you eat, a bowl of dog broth is indispensable, this bowl of soup entrance, aftertaste, feel that there is a aroma in the nasal cavity, this dog meat will be more and more fragrant.
22. Shenzhen: Chongqing old hot pot
Shenzhen seems to be an easy city to land, and you can find a place for any style of food, and of course the hottest thing right now is hot pot. A website called Shenzhen Yi has launched a "hot pot" food topic. Chongqing hot pot, (Huojiaba) sub hot pot, original ancient hot pot, Chaotai hot pot, fat cow hot pot, Huipai hot pot, "Tan Yutou" hot pot, Japanese hot pot...... What a hot pot competition! Chongqing hot pot is mainly spicy, salty, fresh, sour and spicy, divided into clear soup hot pot, red soup hot pot and mandarin duck hot pot. It is good at making soups, with a variety of raw materials, meat and vegetables, wide adaptation, unique style, warm scene and other characteristics, so it is the hottest Pengcheng.
23. Zhuhai: Yellow bone fish
Sichuan people eat yellow and spicy dice, and southerners call it yellow bone fish. Zhuhai is a city that is accustomed to eating seafood, and there are many immigrants, so they don't have their own cuisine, so they have to eat all over the place. This fashionable yellow bone fish is produced by Hunan cuisine.
24. Xiamen: boiled live fish
The popularity of this dish in recent years at least shows that Xiamen people, who have always had very picky and even stubborn appetites, identify with Sichuan cuisine, and many attribute this to the rapid increase in the city's foreign population that has led to the landing of foreign dishes in Xiamen. In 2000 alone, Xiamen, a small city with a population of only 600,000, opened nearly 30 new Sichuan restaurants. But the taste of boiled live fish is indeed good, although the ingredients are simple and popular (grass carp), and the cooking method may not be peculiar (boiled), but its wonderful combination of spicy and fresh not only satisfies the long-lasting taste of fish and seafood in Xiamen, but also is an extension of its traditional "sand tea complex" in the whole Sichuan cuisine trend.
25. Longyan: Drunk Kawada chicken
This can be called a Hakka classic dish, which was popular in some cities in Fujian and Guangdong (such as Fuzhou, Xiamen, Chaozhou, etc.) in the past few years, but in Longyan, even if Sichuan and Hunan cuisine has swept the country, this drunken Hetian chicken can still be called a long-lasting one. Kawada chicken from Changting is known as one of the world's five famous chickens, and is said to be famous for its three yellows (mouth, feet, hair), three blacks (two wings, inner side, tail) and three prongs (crown and two paws), but the most unique dish of this dish is in the wine, and only when cooked with Hakka wine can it make a delicious chicken that is fresh, tender and fragrant.
26. Chengdu: pickled pepper cuttlefish
An author named "Mao" writes about Sichuan-style seafood like this: Since the seafood renegade from Sichuan cuisine, it seems to have rejuvenated its second spring! One of the iron examples is pickled pepper cuttlefish. This dish relies on Sichuan's pickled sea pepper (bullet pepper), and the sea pepper with bright red color and thick flesh should be selected, and the soaking should be just right. The finished dish is red and white, pleasing to the eye! The flavor of pickled pepper is all in the cuttlefish larvae, and it also brings back a sweet taste.
27. Yibin: Yellow and spicy tench hot pot
The yellow spicy ding on the side of the Yangtze River is "Bashi yellow spicy ding". This is a Sichuan dialect, which means too good to be good. The yellow and spicy dices made in Yibin are not braised or steamed, but mostly eaten in Sichuan cuisine.
28. Changsha: dry nest with skin snake
In 2000, the taste of shrimp was cut off in Changsha City, and the taste snake that debuted with it took advantage of the trend. The taste of the snake and the taste of the shrimp have the same effect, the snake is also chopped into strips with Hunan's special hot sauce, ingredients, bay leaves, green and red peppers, green onion and ginger monosodium glutamate stewed and simmered. After stir-frying over high heat, it is also simmered thoroughly and flavored with a sub-fire. Drizzled with juice and placed on the plate, the fat snake segment has been soaked in red and bright, the snake meat is firm, the silk is glowing with transparent oil, and the elastic snake meat gradually turns into a fragrance between the tongues.
29. Haikou: Sand Nest Wenchang Chicken
Known as the first of the "four famous dishes" in Hainan, Wenchang chicken is named because it is produced in Wenchang City, Hainan, weighing about 1.5 kilograms, and the traditional way of eating is white chopping, which can best reflect the original taste of Wenchang chicken. At the same time, it is served with rice cooked in chicken fat and chicken broth, commonly known as "chicken rice". Hainan people call "eating chicken rice", that is, including white chopped chicken. Under the influence of the national casserole heat, Hainan's Wenchang chicken also has a trend of casserole.
30. Sanya: Red curry gourd with duck
Jiaji duck, commonly known as "Muscovy duck", is the early years of overseas Chinese from abroad to introduce a good breed of duck, its duck raising method is particularly particular: first to feed the ducklings with freshwater small fish and shrimp or earthworms, cockroaches, about two months later, when the duckling feathers are first on, and then in a small circle captivity, reduce the scope of its activities, and with rice, rice oak mixed and pinched into a small lump to fill the feed, 20 days later will grow into a meat duck. It is characterized by thick duck meat, white and crispy skin, and a thin layer of fat between the skin and meat, which is particularly luscious. Added with red curry and gourd, it is more lively.
31. Nanchang: Stir-fried bacon with quinoa
The grass of Poyang Lake, the treasure of Nanchang people -- this is the dish. Although this dish jointly made by Nanchang and Jiujiang is not expensive, it is a favorite thing of Jiangxi people, and it is ordered to foreign friends and people who have left Jiangxi for too long at every opportunity. Artemisia quinoa is a kind of aquatic plant unique to Poyang Lake area, which is believed by traditional Chinese medicine to be sweet, flat and slightly toxic, and can clear heat, promote dampness and kill insects. Artemisia quinoa takes its tender stems and bacon and stir-fries, and adds some leeks to "lining" the "original fragrance" of quinoa. The result is that the bacon is salty and soft, and the quinoa is crispy and sweet. This dish is also available in Hunan cuisine, but the quinoa root is stir-fried, and the land quinoa is not crispy enough.
32. Ganzhou: Gannan small fried fish
Many people accidentally say that Gannan fried fish is Gannan fried fish, which is a big fallacy. "Fish cake", "fish dumpling" and "small fried fish" are collectively called the "three fishes" in Ganzhou. Gannan fried fish is a local flavor dish pioneered by Chef Ling in the Ming Dynasty, and it is still popular today. It is named because it is a small wine (Ganzhou is used to call vinegar as a small wine) fried fish. The small fried fish is made of fresh grass carp, the head and tail of the fish are removed, and the batch is made into blocks, and cooked with ginger, green onions, red peppers, small wine (vinegar), soy sauce, water wine and other ingredients. The color is golden, the taste is fresh and tender, and the vinegar is slightly fragrant.
33. Pingxiang: Spicy fried smoked pork
"Jiangxi people are not afraid of spicy", spicy in Pingxiang. Because of the proximity to Hunan, the people of Pingxiang are fierce in eating spicy, and it is said that even steamed eggs have to be minced chili. Spicy fried smoked pork is a typical spicy dish, but the spicy flavor is supplied to the smoked meat, making the aroma of smoked meat more hearty and intense.
34. Ji'an: Jinggangshan smoke shoots and roasted meat
Eight hundred miles of Jinggang is a sea of bamboo, and different varieties of bamboo shoots are easy to make dried bamboo shoots. The boiled bamboo shoots are roasted and dried over a charcoal fire, because they are black-brown and called black smoke shoots. With its roasted meat, the meat is luscious, and the bamboo shoots have a long flavor.
35. Anshun: Stir-fry bait blocks
The bait can be burned, boiled, fried, marinated, steamed, and fried, and the fried bait block shows the style of the bait block the most. Cut the bait into small slices, add ham slices, pickled vegetables, green onions, leeks, pea tips and stir-fry, pour sweet and salty soy sauce, mix with a little oil and chili, taste sweet and thick, salty and spicy mellow, rich in color, strong like oil painting.
36. Yinchuan: snowflake mutton
Snowflake mutton creates the most romantic and light association for mutton, which has always been known for its fishy smell. This dish is made of cooked white lamb slices, peeled and loosened, cut into domino pieces and soaked evenly. Then mix the chicken and mandarin fish meat with fresh milk and egg white, steam it thoroughly in the small cage drawer and sprinkle it with lily powder, the complex process is far from over, and the whipped and foamed egg white is scooped on the steamed mutton piece respectively is the origin of the snowflake ice jade. Sit on the spoon on the fire, then add the material layer by layer, thicken, and finally pour in the chicken (duck) fat, a shape is refreshing, the entrance is soft and tender, such as the snowflake that melts the "snowflake mutton" This is finally completed. The craftsmanship is really very tasteful of Jiafu eggplant.
37. Liuzhou: Screw chicken
It can enter the twenty-four seats of the Jin-style Manchu and Han full seats, and become one of the 24 dishes on the table. In fact, the market price of this laying hen is not expensive.
38. Luzhou: Fish head hot pot
Sichuan hot pot originated in Luzhou, an important town in southern Sichuan at the confluence of the Yangtze River and Tuojiang River, where the hot pot industry is thriving, creating many brands of hot pot restaurants. The fish head hot pot has the Yangtze River fresh fish yellow and spicy dice, sand pot fish, and half-soup fish, which are home-style spicy, delicious but not dry, and the flavor of southern Sichuan is prominent.
39. Dunhuang: Twin Towers Fish
The food style of Dunhuang is greatly influenced by the nomads of the grassland, and "roast whole sheep" is a dish that must be in all restaurants and hotels in the city. However, the "three uniques of Anxi" - drinking Suoyang wine, tasting Guazhou melon, and eating Shuangta fish are the source of Anxi and Dunhuang food culture. Suoyang wine is a solid and aphrodisiac with medicine, and melons have a history of more than 3,000 years in Guazhou (i.e. Dunhuang). King Mu of Zhou feasted the Queen Mother of the West and the princes, that is, there were melons in Guazhou; The freshwater fish of the Twin Towers is delicate and refreshing, and it is the reserved menu in the four major food series of "Han Dynasty", "Tang Dynasty Weather", "Dunhuang New Scene" and "Market Hundred Food" in Dunhuang today.
40. Quanzhou: ginger duck
Quanzhou people are greedy, and on the food street of the ancient city, the ginger duck is very popular. Quanzhou people "make up for winter" to buy chickens, ducks, shrimps and crabs, and buy ready-made ginger ducks for convenience. Quanzhou's ginger duck came from ** and Xiamen respectively, which is a must for Fujian cuisine. Ginger duck has salty, light, spicy three flavors to make, the method is to boil the fire, warm stew, tonic under the pot to turn over three times, the pot is oily but not greasy, the taste is unique, fragrant and colorful.
41. Pengzhou: Nine-foot board duck
The necks of geese and ducks in Pengzhou are particularly long, stretching all over western Sichuan, and the whole plain is drooling. Pengzhou is a traditional city of ducks in the suburbs of Chengdu, and Jiuchi Town is a small poultry distribution center in Pengzhou, where farmers load a freshly slaughtered goose and duck into a car and transport them to Chengdu, and Chengdu people are addicted to eating "nine-foot fresh goose intestine hot pot". The most "evergreen" is the nine-foot duck, which is already a famous "duck" level delicacy in Sichuan.
42. Nanyang: Roast chicken at the entrance of Zhenping Road
Be sure to choose one of Nanyang's Meixi elbows, meatball buckle bowls, Baitugang spicy chicken and other delicacies. Have you ever eaten roast chicken with whole chicken shaken and flesh separated? The secret recipe of roast chicken from the imperial chef of the Qing palace has achieved a three-hundred-year reputation of Daokou roast chicken.
43. Shaoyang: Stir-fried pig blood balls
Shaoyang people can do business, and those who make a fortune in Hunan are Shaoyang people. Baoqing pig blood balls, also known as blood cake, is the traditional food of Shaoyang, the main raw material is tofu, first use gauze to drain the water in the tofu, then crush the tofu, and then cut the fresh pork into diced meat or strips, mixed with an appropriate amount of pig blood, salt, chili powder, five-spice powder and a little sesame oil, sesame oil, monosodium glutamate, sesame and other condiments, stir well, make a steamed bun size oval shape balls, put in the sun for a few days, and then hang on the wood stove to let the smoke dry, the longer the smoke, the stronger the fragrance of wax. There is also an iron frame, under the frame with a stove to burn sawdust, chaff, chaff or charcoal smoke, this smoking method is particularly particular about the heat, can not be too quick and too violent, otherwise the taste is not good. Once the meatballs are smoked dry, they are ready to eat. But the most popular way to eat it is to stir-fry.
44. Xishuangbanna: Dai flavor platter
From 21 degrees 10 minutes north latitude to 22 degrees 40 minutes north latitude and 99 degrees 55 minutes east longitude to 101 degrees 50 minutes, Xishuangbanna is the only oasis in the desert area of the Tropic of Cancer on the earth. After grilled fish with taro grass, fragrant bamboo rice, fried moss, and fried cowhide, the most important thing to taste is probably this Dai flavor platter.
45. Tianshui: Tianshui chowder
Tianshui is known as "Longshang Xiaojiangnan". Mr. Fan Changjiang, a newspaper man, wrote in "The Northwest Corner of China": "When people in Gansu talk about Tianshui, it is the same as when people in Jiangsu and Zhejiang say about Suzhou and Hangzhou, and they think that it is a place with beautiful scenery, rich products and beautiful characters." In addition to snacks such as Tianshui quack, Tianshui slurry water, Tianshui lard box, Qin'an hemp curd bun, Qin'an belly silk soup, etc., there is also the more popular Tianshui chowder. Mix the egg whites and yolks well and spread out into pancakes. Take the fresh pork belly and chop it, add salt, flour and peppercorns, mix well, add it to the middle of two thin egg cakes and flatten it, steam it in the basket, cut it into strips, and make it into splint meat. It is mainly splint meat, with ringing leather strips and meatballs, poured chicken broth, sprinkled with chopped green onions, coriander, fungus, etc., put into the soup pot, the amount of soup is enough, the meat and vegetables are matched, and it is eaten while drinking, it is not greasy or greasy, and the taste is delicious.
46. Zhouzhuang: Ten thousand three hooves
Wansan hooves, Wansan meat, boiled lotus root, pickled amaranth, Wansan wild duck and so on have become the representatives of Zhouzhuang cuisine. In particular, "ten thousand three hooves" is the most, according to legend, Shen Wansan, a huge rich man in the south of the Yangtze River, "there is a feast at home, and there must be crisp hooves". Wansan hoof takes pork leg as raw material, accompanied by seasoning, boiled with a strong fire, after steaming and stewing, the skin is moist and the meat is crispy, the soup color is red sauce, fat but not greasy, salty and sweet moderately, the meat quality is crispy, and the entrance melts. Its eating method is even more special, in two long bones that run through the whole pig's trotters, a thin bone is gently pulled out, and the hoof shape does not move at all. Using the bone as a knife, the hooves are cut open smoothly and properly, so that people can divide and eat. Wansan hooves have become the main dish of Zhouzhuang people's New Year's festivals and wedding banquets, which means reunion, and tourists carry vacuum-packed fresh Wansan hooves.
47. Urumqi: Hand grasp mutton
The deliciousness of finger mutton is not because of "grasping with our hands" as we imagined, but because of the local sheep, local water and local cooking methods in Xinjiang. The whole sheep is skinned and gutted, enlarged in a pot, and boiled in Tianshan snow water. When you want to get out of the pot, grab a lot of salt and sprinkle it into the pot, or directly dip the lamb out of the pot in the salt, and you can have a good ear!
48. Ili: Horse meat
Ili horses are famous all over the world, and Ili horse meat can't help but be better than horse meat in the world. After cooking horse meat with seasonings, the large blade is stacked on the plate, which is immediately edible, and the meat quality is fragrant but not greasy, and it is chewy for a long time. However, horse meat is still an "expensive" food after all, and even in Yili, horse meat can only be eaten occasionally??? Thin by g-press?
49. Kashgar: Naan pit meat
"If you don't go to Kashgar, you won't go to Xinjiang", and if you don't eat naan pit meat in Kashgar, you can only run for nothing. Uighur people have a pit in front of their house that is used to make naan, half underground and half on the ground. The whole sheep smeared with condiments is enclosed in a naan pit and roasted slowly over a dark fire. Bake to a certain hour, open the naan pit, the aroma is overflowing, and it is not an exaggeration to describe it as "ten miles".
50. Zhengzhou: Carp eats three times
Zhengzhou also shouted for the revitalization of Yu cuisine, but laughed at himself: everything that needs to be revitalized is not far from extinction. Carp three to eat is a famous dish in Zhengzhou, in the past, the carp was to be called the Yellow River carp, the restaurant bought back the carp, must be raised in the clear water pond for two or three days, spit out the fishy smell, can be fished out of the pot. Now this kind of attention is a bit extravagant, but eating one fish and three times is still appetizing. Half of it is dry, half of it is sweet and sour tiles, and the head and tail are mixed with shredded radish to make soup, and the most interesting thing is to mix the sweet and sour sauce with a nest of noodles to eat, which is similar to the vinegar fish noodles in Hangzhou West Lake.
The hottest snack recipe sold at the breakfast stall is beef pancakes
Beef pancakes
First: Prepare in advance
1: Beef filling: Beef filling made according to this recipe can be made
Fillings for various buns and pies,
Seasoning: 35 grams of salt, 25 grams of chicken broth powder, Donggu one
100 grams of fresh food, 25 grams of dark soy sauce, 10 grams of thirteen spices, 10 grams of black pepper powder, 25 grams of beef fragrant powder (Daxida), 25 grams of chicken juice, 250 grams of cooking oil, 100 grams of green onions, 75 grams of minced ginger,
Put 1750 grams of minced beef and 750 grams of minced beef oil in the basin, put in all the seasonings and minced green onion and ginger above, whip in one direction, put in 700 grams of water (add the water to the meat filling three times) and continue to whip until sticky, put it in the refrigerator for later use, and take out the bag when you use it
Click on the boiling water to soak the taste, and you can use it when it is cold,
2: Oil production,
Ingredients: 250 grams of green onions, 60 grams of ginger, 80 grams of onions, 25 grams of garlic, 30 grams of coriander, spices: 40 grams of Sichuan pepper, 8 grams of cinnamon, 8 grams of bay leaves, 25 grams of cumin, 5 grams of white cardamom, remarks: use five catties of cooking oil to put the above ingredients and spices,
Boil until yellow and take out, and the cooking oil is ready.
Two: the production process
1) Put 1000 grams of gluten flour, 16 grams of yeast, 12 grams of baking powder, 16 grams of sugar, 2 grams of improver in a basin, stir well and add 1 kg of 7 taels of warm water (40 degrees)
2: Stir well after warming water, stir until there are no flour particles, and let rise for 20 minutes.
3: Sprinkle dry flour on the board, put the awakened noodles on the board, and sprinkle a little flour. This will not stick to your hands, then roll out a rectangular thick piece, brush a little oil, roll it into a round strip as shown in the figure below from one end, and wake up for 5 minutes in the dough agent, remarks: When kneading the dough agent, the flour on the board should be taken away, too much cornstarch, and the cake has a hard taste.
4: Wake up and flatten the dough slightly, put in the beef filling and wrap it tightly with the bun wrapping technique, and when you put it, you will fall it lightly, and the dough will be wrapped.
5: Preheat the electric baking pan and pour a little oil, adjust the upper temperature to 170 degrees, lower temperature 160 degrees, put in the wrapped dough and flatten it, then pour the oil cover on the cover, 3 minutes to 4 minutes, open the lid and turn over and pour a little oil, and then cover the lid for 1 and a half minutes, the cake can be sold out of the pot on both sides of the golden brown, gluttony!
Note: Pay attention to two details, the first detail is that when the cake is turned over, the electric baking pan should be adjusted slightly to increase the temperature slightly.
The second detail is that there should be a little oil under the bottom of the cake touching the electric baking pan, but not too much oil, understand?
Master Ji said the details
In fact, the technique of pasta is broad and profound, you seem to have learned, but when you actually operate, it is easy to make mistakes, so when you make it, you should pay attention to the details and constantly optimize!
Have you learned? If you don't understand, remember to leave me a message!
Since learning how to make this noodle dish, my family eats 1 bag of noodles a week, which is crispy and delicious, and it is so fragrant
Pasta is the staple food that we northerners can't live without, and it is also my favorite, as an authentic northerner, my favorite thing to eat is all kinds of pasta, the most common pasta is steamed buns, flower rolls, and buns. Today I will share with you a noodle dish that is better than the flower roll buns, that is, the crispy shortbread, since I learned the practice of this pasta, my family eats 1 bag of noodles a week, crispy and delicious, so fragrant.
Shortbread
This shortbread is very fond of our family, the shortbread is crispy layer by layer, fragrant and delicious, and its method is also very simple, even if it is a novice, it will be, every time you make it, out of the pot, the child can eat 3-5 at a meal is not a problem. Next, I will share with you the detailed production method of this shortbread, this pasta is made every three or five times at home, the method is simple, the layers are clear, and the slag will fall straight after taking a bite.
Shortbread
[Ingredients]: yeast, water, sugar, eggs, cooking oil, flour, etc
【How to do it】
Step 1: First come and make noodles, add 5 grams of yeast in 300 grams of warm water, stir evenly and then dissolve, add 400 grams of ordinary flour in a large bowl, beat an egg in it, add an appropriate amount of sugar, you can put a little salt if you don't like to eat sweet, it is also very good to make salty, use melted yeast water and noodles, pour water while mixing noodles, add 10 grams of cooking oil after forming a dough flocculent, and finally knead into a smooth dough, and then put it in a warm place to rise for about half an hour.
Shortbread
Step 2: Add 80 grams of cooked oil and 20 grams of white sugar to the bowl, stir to let the sugar and oil blend together, add 160 grams of flour, stir evenly, knead into a dough, cover with plastic wrap and let rise for half an hour.
Shortbread
Step 3: Sprinkle an appropriate amount of flour on the board, take out the dough, knead it into long strips, and then put it into a dough of uniform size, take a dough, knead it for a while, knead it into a round dough, put it aside after all is done, and the puff pastry dough should also be put into a dough equal to the ordinary dough, and put it aside for later use after all is done.
Shortbread
Step 4: Take an ordinary dough and press it flat in your hand, take a puff pastry dough and put it in the ordinary dough to wrap it, pinch the seal tightly, don't let the puff pastry be exposed, and put it aside for later use after everything is done.
Shortbread
Step 5: Take out the first wrapped one and put it on the board and roll it out into a round pancake with a rolling pin, then fold it up and down, fold it in half into a long strip, roll it up from one end, roll it into a cylindrical shape, and then pinch the two ends of the cylinder together, cut it in the middle with a knife, turn it over and sort it out, roll it out a little more, and cover it with a layer of plastic wrap to rise for 10 minutes.
Shortbread
Step 6: Preheat the oven in advance, place the cake in a baking tray, turn on the top and bottom heat and bake at 180 degrees for 30 minutes, take it out and let it cool when the time is up, you can eat it, and the sweet and crispy shortbread is ready.
Shortbread
Since I learned how to make this pasta, my family eats 1 bag of noodles a week, crispy and delicious, so fragrant, this is the way I bring you shortbread, have you learned? Isn't it easy? There is no skill in the whole process, friends who like it can do it according to this method, the shortbread is fragrant and crispy, it can be used as a snack, and can be used as a staple food, it is very delicious, this pasta is made every three or five times, the method is simple, the layers are clear, and the slag is straight off after a bite. Finally, I hope everyone can make fragrant and crispy shortbread.
Five vegetarian snacks with different flavors, easy to learn, adults and children rush to eat!
Pearlescent meatballs
-Material-
50 grams of tofu and 20 grams of corn
150 grams of glutinous rice, 2 shiitake mushrooms
Salt to taste, light soy sauce to taste
Pepper to taste, a little oil
Appropriate amount of lettuce, 100 grams of cornstarch
-How-
1. Wash the glutinous rice and soak it in water for 2 hours;
2. Dice the ingredients and crumble the tofu;
3. Fry in a fragrant pot with oil and salt for 2 minutes;
4. When the ingredients are ready, add salt, pepper, soy sauce, and cornstarch and mix well;
5. Dough into small balls and dip the soaked glutinous rice;
6. Steam for 15 minutes and done.
Glutinous rice rolls with bean paste
-Material-
40 grams of corn oil, 30 grams of corn starch
150 grams of glutinous rice flour and 2 grams of matcha powder
An appropriate amount of bean paste and a small amount of cooked glutinous rice flour
170 grams of purified water, 15 grams of sugar
-How-
1. Add purified water, sugar and oil to a large bowl and stir well;
2. Add cornstarch and glutinous rice flour and stir well;
3. Sift the batter, cover the bowl with plastic wrap and prick the hole with a toothpick;
4. Then steam in a pot over water, generally steam for 15 minutes after the water is boiled;
5. Knead the steamed dough into a smooth state;
6. Divide the dough into two equal portions.
7. Add 2 grams of matcha powder to one serving and knead well;
8. Wrap the bean paste in plastic wrap and roll into long strips;
9. Roll out the dough sticky glutinous rice flour, wrap the bean paste strips, and knead tightly. Cut into strips.
Tofu pancakes
-Material-
Tofu and corn to taste
3 shiitake mushrooms and an appropriate amount of lettuce
Salt to taste, starch to taste
Appropriate amount of Hu Liangfen
-How-
1. Cut the shiitake mushrooms and lettuce into cubes, and chop the tofu;
2. Stir-fry shiitake mushrooms in oil for 3 minutes to make them taste better;
3. Add salt, pepper and starch, mix all the ingredients, and steam for 15 minutes.
4. Steam and take it out, fry it with a little oil until golden brown on both sides, it's easy to make, let's try it together!!
Millet salty noodle tea
-Material-
Millet noodles, sesame paste
Sesame oil, sesame seeds, salt
-How-
1. Take a spoonful of sesame paste, slowly add sesame oil and stir into a thin sauce. The sesame paste mixed with sesame oil is smoother and will not dry out, if it is too fragrant, you can also use cold boiled water;
2. Roll out the cooked sesame seeds, add an appropriate amount of salt, and mix them into sesame salt for later use;
3. Add cold water to the millet noodles and stir them into a thin batter with chopsticks;
4. Bring a small half pot of water to a boil, pour the thin batter into the pot, and stir while cooking. Cook for another 10 minutes until the batter thickens.
5. Put the boiled millet batter into a bowl, pour a spoonful of sesame paste, sprinkle with sesame salt, and the millet noodle tea is ready.
Shredded turnip cake
-Material-
1 white radish, half a carrot
100g flour
-How-
1. Rub two kinds of radishes and add salt for more than 30 minutes;
2. Add water to the flour and make a thin paste;
3. Preheat the pan, add the base oil and scoop in the batter to spread into a thin crust;
4. Add shredded radish with water;
5. Add batter and seal slightly;
6. Fry on both sides until golden brown and puff up until cooked.
6 tapas recipe!
Alum-free fritters
Raw material:
1000 grams of special flour or all-purpose flour for fritters, 14 grams of baking powder, 10 grams of leavening agent, 4 grams of baking soda, 12 grams of salt, 20 grams of cooking oil, 1 egg (one egg per kilogram of flour), add fresh creamer if you need a better taste of fritters.
Water use:
Due to the different water absorption of flour and the change of weather, the amount of water will change, the amount of water in spring, summer and autumn is 280 grams to 320 grams; Winter water consumption: 300 g to 340 g (including the weight of eggs)
Water Remarks:
If the fritters are a little hard or not very ideal, you should add more water, in principle, no more than 350 grams per 500 grams of flour. Novices are advised not to add too much water, otherwise it will not be easy to operate.
The amount of water used above includes the weight of the eggs, and if you add an egg, you need to lose 50 grams of water.
In winter, you can use warm water at 30 degrees, because the flour is different in terms of dryness and wetness, water absorption, and different climates, so the amount of water used is also different, and you can practice it a few more times.
Oil:
Generally, soybean oil, blended oil or rapeseed oil can be purchased according to local preferences, and there is no one that is the best, only the most suitable for yourself.
If you want to make the fritters more crispy, you can use half of the cooking oil (5 catties) + half of the shortening (5 catties) = 10 catties of special oil for fritters, so that the fried fritters will be crispy. But the cost will be higher, the price of shortening is relatively high, and it is okay to add a small amount of shortening to the noodles, but it is not as crispy as this large amount of mixture.
Steps:
1. Put baking powder and leavening agent into the flour and mix well; Baking soda, salt, eggs, cooking oil, put in water and mix well.
2. Pour water into the flour and mix the noodles, mix the noodles in one direction, and then roll the noodles, do not knead the noodles, the noodles are divided into three times, and the time for each dough is generally about three minutes. Roll the dough with your fists, otherwise the dough will be too chewy and taste bad.
The first dough is covered with a plastic bag or plastic wrap to prevent moisture loss on the surface of the dough, and the second dough is made half an hour later, and the dough is covered and placed after completion. After another half an hour, the third dough can be made, and after the third dough is completed, you can divide the dough.
3. After the dough is completed, seal and place the refrigerator at low temperature for about 8 hours, put the refrigerator mainly for frying fritters to shape and cut, if there is no refrigerator, seal it and put it in a cool and dry place, especially in summer, the higher the temperature, the shorter the time to wake up, and the room temperature can wake up for about 2 to 3 hours, the time to wake up is determined according to the temperature, and the time is not too long, otherwise it is easy to mold, black spots, so throw it away.
4. Remember: When frying fritters, the oil temperature is controlled between 170 degrees and 180 degrees.
Potstickers
Raw material:
500 grams of gluten flour, 250 grams of pork belly filling, 200 grams of vermicelli, 80 grams of chopped green onions, 20 grams of minced ginger.
Seasoning:
Ingredient A (10 grams of salt, 5 grams of chicken essence and monosodium glutamate, 8 grams of dark soy sauce, 6 grams of Weidamei soy sauce and cooking wine), 15 grams of salad oil, 20 grams of batter water.
Steps:
1. Blanch the high-gluten flour into a dough for four or six minutes, knead it smooth, wrap it in plastic wrap and let it grow for 30 minutes.
2. Pork belly filling, vermicelli, chopped green onion and minced ginger, add Ingredient A and mix clockwise to make a potsticker filling.
3. Blanch the dough, roll it out into an oval skin, put the meat filling into the center of the dough with a small spoon, fold the dough, pinch the middle part together, and make a long pot sticker blank.
4. Put the wrapped potsticker blank in the electric baking pan brushed with salad oil, then pour in the batter, fry for about 12 minutes until cooked, and take it out until the bottom is golden brown.
Golden crispy fried buns
Ingredients for noodles:
500 grams of flour, 260 grams of water (30-40 degrees warm water), 5 grams of yeast, 5 grams of baking powder
Harmony noodles (kneaded to the "three lights" - pot light, face light, hand light) for about 1 hour, rise to the original 2-3 times, and then knead to the "three lights". The next agent, 50 grams a piece, can also be adjusted according to the needs of the store.
Filling:
(Fried buns can be filled with various fillings, and here I will mainly tell you about the ratio of meat filling.) If you want to reduce the cost of making meat and vegetarian fillings, you can add vegetables to the meat fillings, which can be flexibly mastered. ）
250 grams of lean meat (7 points lean and 3 points fat), 1 gram of Sichuan pepper powder, 1 gram of white pepper, 2 grams of thirteen spices, 2 grams of ginger, 4 grams of sesame oil, 10 grams of boiled scallion oil, 10 grams of extremely fresh flavor, 5 grams of salt, 30 grams of cooking wine, 80 grams of warm water, and an appropriate amount of green onions
Ratio of surface water:
500 grams of water, 20 grams of corn flour, 10 grams of white flour, stir well. Add corn flour, the color of the finished product is golden, and there will be a corn fragrance after it comes out of the pot, and it will look particularly good.
The key to making face water:
1. The batter is rather thin than thick. If it is a little thin, at most the steamed buns will not be round, but the pan will be crispy, and if it is too thick, it will paste the pan and not form a connected pan.
2. After the batter is adjusted, let it sit for ten minutes, and then use it again to let the noodles fully dissolve, otherwise the dough will become gnocchi when put into the pot. When using, stir evenly before putting it in the pot, because the batter water will easily settle if you put it, and you will stir it evenly every time you use it.
Production process:
1. Heat the pot, pour in a little soybean oil, and brush the oil evenly.
2. Put the buns in the pot and fry them for about a minute to make the bottom of the buns slightly yellow and hard.
3. Stir the dough water evenly and then pour it into the pot, and then turn on the fire so that the poured dough water boils immediately. Pour the amount of water into the pot to cover one-third of the buns, and then cover the pot.
4. After frying for about 5-6 minutes, wait for the water in the pot to evaporate and the bottom of the pot has formed a pot. Then brush some oil on the fried bun to make the surface of the finished product shiny, and sprinkle some black sesame seeds to start the pot.
5. When starting the pot, use a spatula to scoop up the surrounding areas of the pot, and then scoop up the fried buns, and buckle them onto the plate to the finished fried buns.
Blanched scallion pancakes
Raw material:
300g flour, 40g cooking oil, 155g boiling water, 20g green onion leaves, 2g salt, 1g black pepper
Filling:
Cut the green onion into small pieces, add 40g of cooking oil, add 2g of salt, 1g of black pepper, stir well and set aside
Steps:
1. Pour boiling water into the flour many times, stir it into a flocculent shape with chopsticks, and continue to mix the dough
2. Knead the dough into a smooth and moderately soft dough, cover with plastic wrap and let rise for 3-5 minutes
3. Divide the dough into 6 equal parts and roll them out to long strips with a rolling pin
4. Sprinkle the filling evenly, roll it up from one side and stretch it a little longer after rolling; Roll up from one end and place the end on the bottom of the green onion crust
5. Press with your hands and then roll it out to thin slices with a rolling pin, try to be as thin as possible for better taste!
6. Put an appropriate amount of oil in the pot to heat, put the green onion cake into it and fry it, remember to turn it over more on medium and low heat, and pat the green onion cake a few more times with a wooden spatula, so that the taste will be better!
Notes:
Do not add boiling water all at once;
When frying, you can have a little more oil, be sure to turn it more, and the fried green onion crust is even more delicious!
Hu spicy soup
Ingredients: (30 bowls)
1.6 kg of cooked mutton, 10 kg of mutton broth, 1.5 kg of flour, 500 grams of flour skin (or vermicelli), 100 grams of kelp, 150 grams of fried tofu, 250 grams of spinach, 15 grams of pepper, 8 grams of five-spice powder, 20 grams of fresh ginger, 10 grams of salt, 500 grams of balsamic vinegar, 150 grams of sesame oil.
Make:
1) Raw material processing. Cooked lamb cut into diced dice (can also be sliced); Soak the powder skin until soft and cut into shreds; After the kelp is swollen, wash and cut into shreds, cook it in boiling water to remove the mucus, and then soak it in water; Deep-fried tofu cut into shreds; Pick off the yellow leaves of spinach, cut the roots, wash and cut into pieces about 2 cm long; Fresh ginger is washed and cut into rice grains.
2) Wash gluten. Put the flour into a basin, mix it into a soft dough with about 1 kg of water, dip your hands in water to knead the dough vigorously; Leave it on for a few minutes, then knead it vigorously, then mix it with water and gently press it, until the face water is thick, change it with water and wash again. This is repeated several times until all the flour in the dough is washed out, and then the gluten is taken out by hand and soaked in a basin of clean water.
3) Make soup. Add about 5 kg of water to the pot, add fresh mutton broth, then add shredded vermicelli, shredded kelp, fried tofu shreds and salt in turn, boil over high heat, and then add some cold water to make the soup pot slightly boiling. Pick up the gluten, shake it into large flakes with both hands, and slowly soak it into a gluten spike in the basin (the large pieces of gluten are stirred up with a rolling pin). After the pot is boiled, stir the gluten precipitated dough (drain the water on it) into a thin paste, slowly hook it into the pot, stir it with a rolling pin while hooking, wait until it is thin and even, add five-spice powder and pepper, stir well, and then sprinkle in spinach, and the soup is ready to boil. When serving, pour in balsamic vinegar and sesame oil.
Grits sá soup
There are many types of grits sá soup, and here we take the traditional chicken grits as an example.
Raw material:
2 old hens (about 2500 grams), 500 grams of barley kernels.
Seasoning:
500 grams of green onions, 200 grams of ginger, 25 grams of soy sauce, 50 grams of refined salt, 100 grams of minced ginger and flour, 5 grams of sesame oil, spices (40 grams of star anise, cinnamon, pepper, 30 grams of grass fruit, bay leaves, sand kernels, nutmeg, angelica, pepper, cumin, dill seeds, ginger 20 grams each, 10 grams of cloves, crush the above herbs into noodles).
Directions:
1. Clean the old hen, put it in a pot with 3 kg of cold water and boil it over high heat, add green onions and ginger pieces and simmer for 3 hours, remove the meat and tear it into fine shreds for later use.
2. Put the skeleton back into the original soup, add barley kernels and simmer for 1 hour before removing the bones, add soy sauce, refined salt, minced ginger and spices to make the soup rich, sprinkle shredded meat on a plate, and pour in sesame oil.
Notes:
1. Choose a good chicken: You must choose a free-range hen that is more than two years old and slaughtered on the same day to ensure the freshness of the grits soup.
2. Fully cleaned: After the chicken is slaughtered, the chicken fat and chicken fingertips must be cleaned, and the chicken must be cooked under cold water.
3. Wrap the chicken rack: The chicken rack is wrapped and then put into the pot, which can prevent the wheat kernel from sticking to the chicken rack and facilitate the formation in the later stage.
4. The amount of ginger is sufficient: the amount of ginger must be large, and diners will sweat after eating. In order to prevent eating minced ginger, you can make ginger juice into the pot or add minced ginger in advance, and then remove it later.
5. Dissolve the medicinal powder: The medicinal powder should be dissolved with water in advance, so that the medicinal powder can be fully dissolved into the soup.
6. Choose the best materials: The medicinal powder must be selected to be of the highest quality goods in order to have a pure flavor.
7. Use low heat for thickening: When thickening, be sure to stir quickly over low heat to prevent the formation of gnocchi.
8. Stir slowly: When hooking flour, it must be slow and stir well, otherwise it is easy to paste the bottom and affect the quality of the finished product.